Mini Rosemary Roasted Potatoes are crispy, crunchy and quicker to cook than conventional roast potatoes. The perfect side for pretty much everything.
It would appear that both The Princess and Mr Grumpy are quite picky about how potatoes appear on their dinner plates. If I cook boiled or mashed potatoes, both will take the minimum serve possible. Roast the potatoes and they might deign to take more. Make a tray of these mini rosemary roasted potatoes and they will pile as many as they can on their plates.
Who knows what it is about these rosemary roasted potatoes that make them so appealing. It may be the high ratio of crunchy exterior to fluffy interior. It may just be that my family like to annoy me. Personally I think it is the latter.
I initially made these mini roasted potatoes one evening when conventional roast potatoes were planned, yet I found I had not left myself enough time for the potatoes to cook if we were to eat dinner at a reasonable time. So I chopped the potatoes into smaller pieces, threw them into the oven and hoped for the best. Nobody was more surprised than I when not only did they turn out well, but were wolfed down by both The Princess and Mr Grumpy.
Needless to say, these mini roast potatoes are now a regular feature on my dinner menu. I’ve played around with them over time, trying out different flavour combinations. And whilst they are very good simply tossed in salt & pepper, I really like the flavour that rosemary adds.
My preference is to toss them in shimmering hot duck fat or pork lard, which creates a gloriously crisp exterior. Not very “health conscious” but so very good. The potatoes also crisp up very well in olive oil if you are after a vegetarian option. If using animal fats, heat the fat in the roasting tray until smoking hot, then quickly toss the potatoes in the fat and allow them to roast away merrily. If using olive oil, coat the potatoes before they go in the oven.
These rosemary roasted potatoes make a great side dish for almost anything, and are well loved in our family. I like to serve them alongside chicken schnitzel, a simple piece of pan-fried fish or roast chicken. And if the frequency with which The Princess requests them is anything to go by, she likes them almost as much as sweet potato chips. Quite the recommendation I assure you.
Mini Rosemary Roasted Potatoes
Ingredients
- 4 medium - large potatoes peeled and cut into 3cm cubes.
- 3 Tablespoons olive oil duck fat or pork lard.
- 2 Tablespoons finely chopped fresh rosemary
- Salt & pepper
Instructions
- Pre-heat the oven to 200C (180C fan forced)
If using duck fat/lard
- Spoon the fat onto a shallow baking tray.
- Place the baking tray in the oven.
For the potatoes
- Place all of the ingredients, including olive oil if using, into a large bowl.
- Season generously with salt & pepper.
- Toss well, ensuring that the potato cubes are covered in rosemary.
- Spread the potato cubes evenly over a shallow baking tray. If using duck/pork fat, remove the hot tray from the oven and toss the potatoes in the melted fat. Be careful as the hot fat may spit.
- Bake the potatoes for 40 - 50 minutes, stirring occasionally, until golden brown and crispy.
- Serve immediately.
Roast potatoes really are so versatile and I love it when they are small because they get more crispy edges! Like how you have used the Rosemary here too – they look delicious!
I’m pretty sure that is what my family likes about them too April 😉 They are great with rosemary.
I think perfectly done potatoes like yours are sooo pretty to look at, as one imagines the crispy outside and soft inside! I’m a huge fan of rosemary and love your recipe!
Thank you Azlin 🙂
Yum! I love herby potatoes, and your recipe seems to easy! 🙂
It is super easy Sarah 😉 Possibly why I love it as much as the rest of the family.
This looks like an excellent roasted potato …it’s no wonder it was appreciated by all! Thanks for sharing 🙂
Thanks Maria.
Give me an entire plate! You don’t have to ask this potato lover twice!
That is about the amount my daughter will eat of these too Rebecca 🙂
drooling! Could eat a kilo of these right now – and I just had lunch 😉
You and The Princess both Belle 🙂
I love rosemary and potatoes together– YUM!
They are a good match aren’t they Courtney 🙂
These are delicious looking spuds! I’m a total tragic for potatoes – and cooking them in duck fat and rosemary makes my world complete. 😉
😀 Amanda. Right there with you on the duck fat!